- 12 to 18 ounces Panela cheese
- 1/2 cup flour
- 1/4 cup olive oil
- 1 cup gold tequila
- Lime juice, to taste
Slice the cheese 1/2inch thick and place in a bowl of ice water for about 5 minutes. Pat the cheese dry and dust with the flour, shaking off any excess.
Heat a large cast iron skillet, over a high heat. Add the oil and fry the cheese, turning once, until golden brown. USE CAUTION: Standing far enough back so you do not get near the flames, ignite the tequila. Let the flames die out.
Remove the cheese and tequila to a platter and finish with a sprinkling of lime juice. Serve with pickled chipotle peppers and warm corn tortillas